Our menu for Good Friday
The boss recommends:

 

Asparagus Cream Soup

with fine herbs and croutons

 

***

 

Steamed cod fillet

  on a ragout of white and green asparagus

with parsley potatoes

 

or

 

Fried victoria perch fillet

with wild garlic ravioli and tomato sauce

we serve it with rocket salad

 

or

 

Marinated salmon fillet

in a crispy potato coating

on saffron foam and fine vegetables

 

***

And for dessert:

Orange honey panna cotta

with rhubarb compote

 

 

€21.50